• If using a conventional oven (without fan) increase temperature to 180°C.
• After removing turkey from oven, increase fan forced oven temperature to 180°C (200°C for conventional oven) to finish roast vegetables.
• Note: A turkey without stuffing will take slightly less time to cook.

1. Preheat your oven to 160°C fan forced
2. Stuff turkey with desired stuffing (if required)
3. Brush top of turkey with olive oil, salt and pepper (lemon juice can also be rubbed into skin for an added flavour)
4. Cover turkey with foil and place in oven dish with a cup of chicken stock or water added
5. Turkey will take approximately 35-40 minutes per kilo to cook
6. Baste the turkey with pan juices every half hour during cooking
7. Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
8. Return to oven and cook until skin is crisp and golden brown
9. Probe between breast and leg with skewer to make sure juice is clear (If pink, cook for slightly longer)
10. If using a meat thermometer, ensure internal temperature reaches 70° C
11. Remove from oven and allow to rest for 20 minutes before carving

1. Preheat fan forced oven to 160°C
2. Brush top of turkey with olive oil, salt and pepper. (Lemon juice can also be rubbed into skin for an added flavour.)
3. Cover turkey buffet with foil & place in oven dish with a cup of chicken or vegetable stock or water added
4. Turkey buffet will take approximately 35-40 minutes per kilo to cook
5. Baste the turkey with pan juices every half hour during cooking
6. Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
7. Return to oven and cook until skin is crisp and golden brown
8. If using a meat thermometer, ensure internal temperature reaches 70° C
9. Remove from oven and allow to rest for 20 minutes before carving

1. Preheat fan forced oven to 160°C
2. Brush top of turkey fillet with olive oil, salt and pepper
3. Cover turkey fillet with foil & place in oven dish with a cup of chicken stock or water added
4. Cook the turkey fillet allowing 30 minutes per 500g. Or until internal temperature reaches 70°C
5. Remove foil with 30 mins remaining and return to oven to allow the skin to crisp and turn golden brown
6. Remove from oven and let stand for 15 minutes prior to serving

1. Preheat fan-forced oven to 160°C.
2. Season with salt and pepper.
3. Cover with foil and cook at 160°C for 2.5 hours.
4. Remove foil, brush with butter, and baste.
5. Increase oven to 200°C for the final 30 minutes, continue to baste every 10 minutes.
6. Remove from oven and let stand for 15 minutes prior to serving.

1. Season with salt and pepper. 

2. Cover with foil and cook at 160°C for 2 hours. 

3 Remove foil, brush with butter, and baste. 

4. Increase oven to 200°C for 30 minutes, continue to baste every 10 minutes. 

5. Remove from oven and let stand for 15 minutes prior to serving

1. Season with salt and pepper. 

2. Place in a preheated oven at 180°C. 

3. Cook for 1 hour 15 minutes. 

4. Remove from oven and let stand for 15 minutes prior to serving

1. Preheat fan-forced oven to 170°C, place duck in a baking dish
2. Cook for two hours or until internal temperature reaches 70°C
3. If the top is browning too rapidly, cover with foil for the remainder of the cooking time
4. Remove from oven and let stand for 15 minutes prior to serving

1. Remove the pork from its packaging and pat it dry. 
2. Rub with olive oil and salt, ensuring it penetrates the scores. 
3. Cook on a wire rack in a baking tray at 240°C until the rind starts to crackle (up to 30 minutes).  
4. Lower the oven to 180°C and cook for 30-35 minutes per kg, based on your preference for doneness. 
5. Rest before carving. 

• 1 large leg of ham
• ½ cup of brown sugar
• Approximately 25 cloves
• 1 ½ cups of orange marmalade
• 4-5 tablespoons of additional brown sugar

Method:

1. Place leg into a large baking dish.
2. Bake at 160°C for ½ - 1 hour or until skin (rind) can be easily pulled off without tearing.
3. Cut diamond shapes into surface of ham and rub lightly with ½ cup brown sugar and place a clove into the centre of each diamond.
4. Bake at 200°C for 15-20 minutes or until cuts open slightly.
5. Remove the ham from the oven.
6. Heat marmalade with the additional 4-5 tablespoons brown sugar in saucepan until frothy.
7. Allow to cool slightly. Pour evenly and gently over ham. If necessary, touch up edges of the ham with a pastry brush.
8. Decorate as desired.